Pasta and White Beans in Light Tomato Sauce

I followed this recipe pretty closely. Although it is written for two. I doubled it, but there were lots of leftovers. I used less oil and one less clove of garlic. (It still wasn't very spicy. The sauce had a good kick to it though.)
Pasta and White Beans in Light Tomato Sauce

2 Tbsp olive oil
4 garlic cloves, minced
2 Tbsp minced parsley
1 tsp dried basil
1 tsp. dried oregano
1 15 oz can cannellini beans, rinsed, drained (white kidney beans)
1/4 tsp salt
1/4 tsp. pepper
6 oz pasta, your choice, freshly cooked

1. Heat oil in heavy, large skillet over medium heat.
2. Add garlic and saute until golden, about 2 minutes.
3. Stir in tomatoes and cook 5 minutes.
4. Add parsley, basil and oregano and simmer, stirring occasionally for 15 minutes.
5. Add beans and cook until heated through, about 5 minutes.
6. Season with salt and pepper.
7. Place freshly cooked pasta in bowl.
8. Pour sauce over and toss thoroughly.
9. Also nice with grated Parmesan or Pecorino cheese.